Description
A comforting soup packed with garlic and wholesome ingredients, ideal for fighting off colds.
Ingredients
Scale
- 3 tbsp extra-virgin olive oil
- 1 large onion, chopped
- 5 garlic cloves, minced
- 1 large carrot, finely diced
- 5 cremini mushroom caps, finely chopped
- 1/4 cup chopped fresh coriander
- 1/2 cup rinsed quinoa
- 1/8 tsp ground turmeric
- 6 cups vegetable broth or water
- Salt, ground black pepper, and crushed red pepper flakes to taste
- 1 cup finely shredded kale
- 3 additional garlic cloves, minced
Instructions
- In a large pot, heat the extra-virgin olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened and translucent.
- Incorporate the minced garlic (save some for later) and allow it to cook for an additional minute until fragrant.
- Add the diced carrot and chopped mushrooms. Sauté for about 3-4 minutes until the veggies begin to soften.
- Stir in the chopped coriander and rinsed quinoa, followed by the ground turmeric. Mix well to coat the ingredients.
- Pour in the vegetable broth or water and season with salt, ground black pepper, and crushed red pepper flakes to your liking.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
- In the last 5 minutes of cooking, toss in the shredded kale and the reserved minced garlic. Let everything cook until the kale is wilted and tender.
- Taste and adjust seasoning if necessary. Serve warm, and enjoy the healing benefits of this aromatic soup!
Notes
For added nourishment, consider incorporating shredded chicken or beans for extra protein. Store leftovers in airtight containers, in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 470mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg